Breakfast is a meal that I only spend any amount of time on when Ben doesn’t have to go in to the office. Otherwise, we typically eat a quick bowl of cereal, drink a green monster smoothie, or whip up scrambled eggs and toast. We’re lucky, however, to live right down the road from where Ben works, so he gets to come home for lunch pretty much every day. I didn’t want to wait any longer to make this frittata, so I served it up for lunch the other day.
I used this frittata wrap recipe, but chose to make the baked cheese frittata instead. Sliced into wedges, it was enough to feed the three of us with leftovers, and gave us a good fill of our veggies. I added in some prosciutto that I needed to use up, so it wasn’t completely vegetarian, but you can easily make any of your own alterations, as well.
- 2 Tablespoons butter
- 2 cups cut fresh asparagus spears (3/4-inch pieces)
- 1 small red bell pepper, diced
- 1/4 cup chopped shallots
- 2 cloves garlic, minced or pressed
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5-6 slices Sargento® Ultra Thin Sliced Swiss Cheese
Heat the butter in a 10-inch nonstick skillet over medium heat. Add the asparagus, bell pepper and shallots. Cook for 5 minutes or until vegetables are crisp-tender. Add the garlic and cook until just fragrant, about 30 seconds.
In a medium bowl, beat the eggs with salt and pepper; pour over the vegetables in the skillet. Reduce heat to low; cover and cook until the top of the egg mixture is set, about 8 to 10 minutes.
Place cheese slices evenly over the top of the frittata and heat another 1 minute until the cheese is melted. Remove from the heat, slice into wedges and serve immediately.
Source: Adapted from Sargento
Full Disclosure: Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again. This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.